What’s fancier and more full of taste than a fry, but still more portable than smashed or baked potato? These fun and tasty Potato Spiral! After all, we can’t get enough of new and exciting ways to enjoy those dependable spuds, and the more flavorful they are, the better. We’ve always loved the combination of herbs, butter and cheese on our potatoes – our Parmesan Potato Stacks and Herb Smashed Potatoes are prime examples of that love! – and we’ve always wanted to be able to walk around with them at our parties and barbecues. Our Baked Garlic Parmesan Fries came closest to fulfilling that need, but we still wanted a little more WOW factor. That’s when we discovered the tornado spiral! These Tornado Potato Skewers look so cool, but aren’t too difficult to make. Plus, they’re baked, not fried, so they’re a little more guilt-free, and their special spiral cut means every bite is just full of that melted garlic herb butter flavor. Watch how they come together, then read on to learn how you can add these spiraling potatoes to your repertoire!
1 ⅔ cups potatoes, peeled and cubed
1 egg, beaten
2 Tbsp potato starch
Salt & pepper
2 Tbsp Parmesan cheese
3 Tbsp milk
Let’s Get Cooking…
- Microwave potato until soft, then mash until smooth.
- Add beaten egg, milk, salt, pepper and Parmesan cheese and mix well.
- Transfer potato mixture into a piping bag.
- Heat oil to 340ºF. Squeeze out potato mixture into hot oil in a spiral pattern.
- Cook until golden brown. Drain well on paper towel before serving.
Fun and delicious! You can eat these straight off the skewers for portable, hands-on eating. Of course, if you’re feeling a little fancier, you can also slide each potato off the skewer and onto the plate to make your guests wonder how you got such pretty, perfectly-cooked potatoes in a spiral! Either way, you’ll get a great mouthful of baked potato taste combined with that delicious herbed butter and Parmesan. Fantastic!
What do you think of these Potato Spiral? Will you give them a try? What other spices, cheeses or other toppings would you use in this recipe to make it your own? Have you ever made anything similar? Tell us if you take this recipe for a spin and how it turns out for you!